Gluten-Free Chicken Piccata
Tender chicken cutlets are pan-seared to golden perfection and bathed in a bright, tangy lemon-caper sauce. This classic Italian-American dish is served alongside perfectly cooked rice pasta, offering a satisfying and flavorful gluten-free meal.
Best for a 30-minute weeknight dinner with a bright lemon-caper pan sauce and gluten-free pasta.
At a glance: This easy dinner recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 13 ingredients — including boneless, gluten-free all-purpose flour blend, salt — and walks through 6 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Chicken Piccata: When preparing this dinner recipe, dredge the chicken in the GF flour blend from its own bag, not the shared flour canister, and cook the rice pasta in fresh water. Stock and capers should be labeled gluten-free.
Gluten-Free Notes for Gluten-Free Chicken Piccata: This recipe is gluten-free by using gluten-free pasta and a gluten-free flour blend for dredging. It avoids all gluten-containing grains.
Why this chicken piccata recipe works
- Pounding the breasts to an even 1/4 inch lets them brown and reach 165°F in 3 to 4 minutes per side, before the thin gluten-free coating can scorch.
- A light dredge in a gluten-free all-purpose blend (or plain white rice flour) gives a golden crust and leaves a little starch in the pan that thickens the sauce. Cornstarch gives a crisper, paler crust if you prefer it.
- Reducing the wine or stock before the lemon goes in concentrates flavor. Swirling in cold butter at the end, off high heat, makes the sauce glossy instead of greasy.
- Rice pasta goes soft fast. Cook it a minute short of the package time and toss it in the sauce to finish.
Ingredients
Shop links on this page are for gluten-free all-purpose flour blend, gluten-free chicken or vegetable stock, capers, drained. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Nutrition (per serving)
Tips & Notes
- Tip: Pound the chicken to an even 1/2-inch thickness so it cooks through before the gluten-free flour coating gets too dark.
- Tip: Rice pasta goes from firm to soft quickly. Taste it 2 minutes before the package time and rinse briefly after draining to stop it sticking.
- Substitution: Sweet rice flour or cornstarch gives an even crisper dredge than an all-purpose blend.
- Storage: Refrigerate chicken and sauce up to 3 days, separate from the pasta. Reheat gently so the butter sauce does not split.
Common questions
What flour is best for gluten-free chicken piccata?
A gluten-free all-purpose blend or white rice flour browns well and helps thicken the sauce. Cornstarch or arrowroot also work and give a crisper, lighter crust. Almond flour browns fast, so use medium heat if you choose it.
Are capers gluten-free?
Capers are naturally gluten-free and are usually packed in brine or salt. Check the jar label, and rinse them if you want a less salty sauce.
Can I make chicken piccata without wine?
Yes. Replace the wine with more gluten-free chicken stock plus an extra squeeze of lemon. Most wine is gluten-free, but stock-only keeps the dish alcohol-free.
How do I keep the sauce from getting too thin?
Leave the browned bits and a little dredging starch in the pan, reduce the liquid by about half, then whisk in cold butter. If it is still loose, whisk 1/2 teaspoon cornstarch into a tablespoon of cold stock and simmer it in for a minute.
Can I use chicken thighs?
Yes. Boneless, skinless thighs stay juicy. Pound them evenly and cook until they reach 165°F, usually a minute or two longer per side than breasts.
How long does Gluten-Free Chicken Piccata take?
Gluten-Free Chicken Piccata takes about 30 minutes: 10 minutes to prep and 20 minutes to cook, for 4 servings.
What should I check before making Gluten-Free Chicken Piccata with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Chicken Piccata?
Check boneless, skinless chicken breasts, thinly sliced or pounded thin, gluten-free all-purpose flour blend, salt before they go into Gluten-Free Chicken Piccata. Dredge the chicken in the GF flour blend from its own bag, not the shared flour canister, and cook the rice pasta in fresh water. Stock and capers should be labeled gluten-free.
Which gluten-free swaps does Gluten-Free Chicken Piccata use?
Gluten-Free Chicken Piccata relies on a gluten-free all-purpose flour blend. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.
How should leftover Gluten-Free Chicken Piccata be stored?
Storage: Refrigerate chicken and sauce up to 3 days, separate from the pasta. Reheat gently so the butter sauce does not split.
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